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Associate.com - Share Your Recipe!

Recipe Name: Cuban Caramel Custard Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 1/2 Cup(s) White sugar
6 Eggs
1 large evaporated milk
1 small evaporated milk
Directions:
Heat 1 cup of the sugar slowly in a heavy skillet, stirring constantly
with a wooden spoon until sugar melts & turns a light caramel color.
Pour into a 1-quart covered mold, turning to completely coat sides
with sugar until it cools (about 5 minutes). Mix eggs, 1-1/2 cups
sugar & evaporated milk, beating lightly. Pour into mold. Cover & set
in hot water & steam 1-1/4 hours at 350 degrees. Serves 6-8. MARGARET
BUSH From <Simply Southern>, the Desoto School Mothers' Assn,
Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 236
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 221.7mg
Sodium: 201.4mg
Potassium: 441.7mg
Carbohydrates: 12.7g
Fiber: 0g
Sugar: 12.5g
Protein: 14.7g


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